One of the hardest things to give up when I went gluten-free was sushi. I love rolls with shrimp tempura in them, and since tempura was a no go, I was devastated. My husband and I experimented time and time again to come up with the perfect substitute and about a year ago we did it! My life has been blissfully sushi filled ever since! We have people over for sushi night, and we deliver rolls to some awesome neighbors other times, and they can’t tell the difference.
- 1/2 c brown rice flour
- 1/2 c corn starch (plus a few tablespoons if extra thickness is needed)
- 1 tsp salt
- 1 tsp sugar
- 2 tsp baking powder
- 1 Tbsp coconut oil (or shortening)
- 2 egg yolks
- 1/2 cup ice-cold water
Whisk all the ingredients together until it forms a thick batter. If it’s too watery to coat the shrimp, whisk in more corn starch. Coat the shrimp (or your sushi roll for frying) and fry at 350 degrees or medium heat (I prefer to fry in olive oil or coconut oil). Pull shrimp out when they are deliciously golden.
It’s as simple as that!